Tara Joy Larrick
- Oct 14, 2014
- 2 min read

Get The Most Out of Your Pumpkin: Pumpkin Recipe Round Up!

I love pumpkin, all things pumpkin. Pumpkin rolls, muffins, bread, cookies, if its pumpkin I'll love it!

The problem though is that canned pumpkin is expensive, $3-4 dollars for a few cups of pumpkin puree can add up if you want to make all things pumpkin during the fall and going into winter season.

So we decided to try something for the first time, and found that you can make 15 Cups of Pumpkin Puree & 2 Cups of Roasted Pumpkin Seeds for only $5. Yup thats right, $5! I sure love being thrifty!

Here is how to get the most out of your medium to large pumpkin:

1. Scrape out all of the seeds and place into a separate bowl to be rinsed. Rinse seeds & place on baking pan.

2. Chop pumpkin into chunks and place on large baking sheets. Bake at 350 Degrees for 40 Minutes.

3. Take Pumpkin chunks out of the oven and place pumpkin seeds in for 30 minutes.

Scrape pumpkin flesh into food processor and puree.

I only have a hand mixer so pureeing took forever! Oh to see the day that I get a food processor will be bliss!

4. Take seeds out and drizzle with oil and salt or seasoning of your choice. Put seeds back in oven for 15 more minutes.

Place puree in freezer bags.

Keep out the amount you need and freeze the rest for the rest of the Fall/Winter season!

I tried Pumpkin Cream Cheese Muffins from realthekitchenandbeyond.com but I didn't have any cream cheese so I baked the muffins/mini bread and drizzled with a cinnamon, confectioner sugar and water glaze. Oh my goodness to die for!! :)